Environment control device for soy sauce koji making

Abstract

The utility model relates to the technical field of soy sauce production equipment, in particular to an environment control device for soy sauce koji making, which comprises a mounting table, a making barrel is fixedly connected to the top of the mounting table, an air guide pipe is fixedly connected to the top of the inside of the making barrel, and a plurality of shunt pipes are communicated to the bottom of the air guide pipe. A plurality of exhaust holes are formed in the air guide pipe and the flow dividing pipe, and gauze is installed on the inner wall of each exhaust hole. Through the design of the gas guide pipe and the shunt pipe, gas can be uniformly distributed in the preparation barrel, and the koji making efficiency is improved. Meanwhile, the gas filtering boxes are installed, an electric heating net is additionally installed on one gas filtering box, and a humidifier is additionally installed on the other gas filtering box, so that the temperature and humidity of gas entering the preparation barrel can be adjusted according to needs, and appropriate environmental conditions are provided for growth of aspergillus.

Description

Technical Field

[0001] The utility model relates to the technical field of soy sauce production equipment, in particular to an environment control device for soy sauce koji making. Background Art

[0002] Koji making is a crucial step in the soy sauce production process. Koji making involves inoculating the raw materials with Aspergillus niger and, through controlled environmental conditions, allowing the fungus to multiply and produce the necessary enzymes. These enzymes play a key role in the subsequent soy sauce brewing process, breaking down macromolecules like protein and starch into smaller molecules like amino acids and sugars, which impart soy sauce with its unique flavor and aroma.

[0003] However, the traditional soy sauce koji-making process often lacks precise and stable control over environmental conditions. Environmental factors such as temperature, humidity, and ventilation have a significant impact on the growth and reproduction of Aspergillus. Improper control not only affects the growth rate and reproduction of Aspergillus, but can also lead to contamination by other bacteria and reduced enzyme activity, thus affecting the quality and yield of soy sauce.

[0004] Existing soy sauce koji-making equipment has limitations in environmental control. Some equipment may not accurately regulate temperature and humidity, or suffer from poor ventilation, resulting in suboptimal koji production. Furthermore, some equipment may lack effective air filtration, failing to remove impurities and microorganisms from the raw materials, which can also negatively impact the koji-making process. Given these limitations, we propose an environmental control device for soy sauce koji production. Utility Model Content

[0005] In order to make up for the above deficiencies, the utility model provides an environment control device for soy sauce koji making.

[0006] The technical solution of the utility model is:

[0007] Disclosed is an environmental control device for soy sauce koji making, comprising a mounting platform, wherein a production barrel is fixedly connected to the top of the mounting platform, an air duct is fixedly connected to the top of the interior of the production barrel, a plurality of shunt pipes are connected to the bottom of the air duct, a plurality of exhaust holes are formed on the air duct and the shunt pipes, and gauze is installed on the inner wall of each exhaust hole, and two gas filter boxes connected to the interior of the production barrel are mounted on the mounting platform, wherein an electric heating network is installed in one of the gas filter boxes, and a humidifier is installed at the air inlet of the other gas filter box.

[0008] As a preferred technical solution, two semicircular feeding ports are opened on the top of the production barrel, and a semicircular barrel cover is installed at each feeding port, and two handles are fixedly installed on the top of each semicircular barrel cover.

[0009] As a preferred technical solution, a discharge pipe is installed at the bottom of the production barrel, a discharge pipe valve is installed on the discharge pipe, and the discharge pipe extends to the bottom of the mounting platform.

[0010] As a preferred technical solution, a filter cotton is installed inside the gas filter box, and a filter mesh is installed above and below the filter cotton.

[0011] As a preferred technical solution, a protective net is installed at the air inlet of the gas filter box with an electric heating net installed inside, and the protective net is made of metal.

[0012] As a preferred technical solution, a support leg is fixedly installed at each of the four corners of the bottom of the mounting platform, and a water tank for supplying water to the humidifier is provided under the mounting platform.

[0013] As a preferred technical solution, a conical bin is provided at the bottom of the production barrel, and the bottom of the conical bin points to the top opening of the discharge pipe.

[0014] As an optimal technical solution, the two gas filter boxes are connected to the top of the production barrel through a three-way gas pipe, and the part connected to the production barrel is equipped with an air pump, and the part connected to the gas filter box is equipped with an electromagnetic valve.

[0015] Compared with the prior art, the beneficial effects of the present invention are:

[0016] The utility model utilizes an air guide and diversion pipe design to evenly distribute gas within the production barrel, thereby improving koji production efficiency. Furthermore, by installing gas filter boxes, one of which is equipped with an electric heating grid, and the other with a humidifier, the temperature and humidity of the gas entering the production barrel can be adjusted as needed, providing a suitable environmental condition for the growth of Aspergillus niger. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0018] Figure 2 This is a schematic diagram of the internal structure of the barrel in the present invention;

[0019] Figure 3 This is a schematic diagram of the structure of the gas filter box and the humidifier in the utility model;

[0020] Figure 4 This is a structural diagram of the gas filter box and the electric heating network in the utility model.

[0021] The meaning of each number in the figure is:

[0022] 1. Mounting table; 2. Preparation barrel; 20. Air guide tube; 21. Diverter tube; 22. Discharge pipe; 220. Discharge pipe valve; 23. Exhaust hole; 3. Semi-circular barrel cover; 30. Handle; 4. Gas filter box; 40. Filter screen; 41. Filter cotton; 42. Protective net; 5. Humidifier; 6. Water tank; 7. Gas pipe; 70. Vacuum pump; 71. Solenoid valve; 8. Support legs; 9. Electric heating network. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0024] See also Figures 1-4 , the utility model provides a technical solution:

[0025] A soy sauce koji production environment control device includes a mounting platform 1, a production barrel 2 fixedly connected to the top of the mounting platform 1, an air duct 20 fixedly connected to the top of the production barrel 2, a plurality of shunt pipes 21 connected to the bottom of the air duct 20, and a plurality of exhaust holes 23 are formed on the air duct 20 and the shunt pipes 21, each of which is equipped with a gauze on the inner wall of each exhaust hole 23. Two gas filter boxes 4 connected to the interior of the production barrel 2 are installed on the mounting platform 1, one of the gas filter boxes 4 is equipped with an electric heating network 9, and the air inlet of the other gas filter box 4 is equipped with a humidifier 5. The design of the air duct 20 and the shunt pipe 21 allows gas to be evenly distributed within the production barrel 2, thereby improving the efficiency of koji production. At the same time, by installing the gas filter boxes 4, and adding the electric heating network 9 to one of the gas filter boxes 4 and the humidifier 5 to the other, the temperature and humidity of the gas entering the production barrel 2 can be adjusted as needed, providing suitable environmental conditions for the growth of Aspergillus .

[0026] As a preferred embodiment of the present invention, two semicircular feeding ports are provided on the top of the preparation barrel 2, and a semicircular barrel cover 3 is installed at each feeding port. Two handles 30 are fixedly installed on the top of each semicircular barrel cover 3. The provision of the semicircular barrel cover 3 and the handles 30 facilitates the feeding and sealing operations of the preparation barrel 2, thereby improving the convenience of operation.

[0027] As a preferred embodiment of this embodiment, a discharge pipe 22 is installed at the bottom of the production barrel 2, and a discharge pipe valve 220 is installed on the discharge pipe 22. The discharge pipe 22 extends below the mounting platform 1. The design of the discharge pipe 22 allows the material after koji making to be easily discharged from the production barrel 2. The discharge pipe valve 220 can control the discharge of the material, thereby improving the practicality of the device.

[0028] As a preferred embodiment of this embodiment, a filter cotton 41 is installed inside the gas filter box 4, and a filter screen 40 is installed above and below the filter cotton 41. The arrangement of the filter cotton 41 and the filter screen 40 inside the gas filter box 4 can filter and purify the gas entering the production barrel 2, preventing impurities and microorganisms from affecting the koji making process, thereby improving the quality of the soy sauce.

[0029] As a preferred embodiment of this embodiment, a protective screen 42 is installed at the air inlet of the gas filter box 4, which is equipped with an electric heating screen 9. The protective screen 42 is made of metal. The installation of the protective screen 42 at the air inlet of the gas filter box 4 equipped with the electric heating screen 9 can prevent accidents caused by accidental contact, thereby improving the safety of the device.

[0030] As a preferred embodiment of the present invention, a support leg 8 is fixedly mounted at each of the four corners of the bottom of the mounting platform 1, and a water tank 6 for supplying water to the humidifier 5 is provided below the mounting platform 1. The provision of the support legs 8 and the water tank 6 provides a stable support and water source for the humidifier 5, ensuring the normal operation of the humidifier 5. At the same time, the support legs 8 can also improve the stability of the entire device.

[0031] As a preferred embodiment of the present invention, a conical bin is provided at the bottom of the preparation barrel 2, and the bottom of the conical bin points to the top nozzle of the discharge pipe 22. The design of the conical bin at the bottom of the preparation barrel 2 can make the material more smooth when discharged.

[0032] As a preferred embodiment of this embodiment, the two gas filter boxes 4 are connected to the top of the production barrel 2 via a gas supply pipe 7 in the form of a three-way pipe, and the portion connected to the production barrel 2 is equipped with an air pump 70, and the portion connected to the gas filter box 4 is equipped with a solenoid valve 71. By using components such as the gas supply pipe 7 (which is a three-way pipe), the solenoid valve 71, and the air pump 70, flexible connection and switching between the two gas filter boxes 4 and the production barrel 2 are achieved, and different gas treatment methods can be selected as needed, thereby improving the flexibility and applicability of the device.

[0033] When the environment control device for soy sauce koji making of the present invention is used, first, raw materials for soy sauce koji making are added through the feeding port on the top of the making barrel 2, and then the semi-annular barrel cover 3 is covered to ensure the sealing of the making barrel 2.

[0034] Next, the device is started, and the vacuum pump 70 begins working, drawing external air into the gas filter box 4 through the gas pipe 7. One of the gas filter boxes 4 is equipped with an electric heating network 9 to heat the gas and adjust the gas temperature; the other gas filter box 4 is equipped with a humidifier 5 at the air inlet to add an appropriate amount of water vapor to the gas and adjust the gas humidity. The filter screen 40 and filter cotton 41 in the two gas filter boxes 4 can filter out impurities and microorganisms in the gas, ensuring the purity of the gas entering the production barrel 2. When the humidifier 5 and electric heating network 9 are not started, the production barrel 2 can be ventilated.

[0035] The heated, humidified and filtered gas enters the air guide pipe 20 through the air delivery pipe 7, and is then evenly distributed to the interior of the production barrel 2 through the diverter pipe 21. The gauze on the exhaust hole 23 can prevent the raw materials from entering the air guide pipe 20 and the diverter pipe 21, while allowing the gas to pass smoothly.

[0036] Inside the production barrel 2, the raw materials are fermented and made into koji under suitable temperature and humidity conditions. The biomass heat and waste gas generated during the fermentation process are discharged through the exhaust hole 23 to keep the ventilation inside the production barrel 2 good.

[0037] After the koji making is completed, the discharge pipe valve 220 is opened, and the prepared koji material is discharged through the discharge pipe 22, and the subsequent soy sauce brewing process can be carried out.

[0038] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention, and such changes and improvements fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. An environmental control device for soy sauce koji making, comprising a mounting platform (1), characterized in that: A preparation barrel (2) is fixedly connected to the top of the mounting platform (1), an air guide tube (20) is fixedly connected to the top of the interior of the preparation barrel (2), the bottom of the air guide tube (20) is connected to a plurality of shunt tubes (21), a plurality of exhaust holes (23) are provided on the air guide tube (20) and the shunt tubes (21), and gauze is installed on the inner wall of each exhaust hole (23), and two gas filter boxes (4) connected to the interior of the preparation barrel (2) are installed on the mounting platform (1), one of the gas filter boxes (4) is installed with an electric heating net (9), and the other gas filter box (4) is installed with a humidifier (5) at the air inlet.

2. The environmental control device for soy sauce koji making according to claim 1, wherein: The top of the preparation barrel (2) is provided with two semicircular feeding ports, and a semicircular barrel cover (3) is installed at each feeding port, and two handles (30) are fixedly installed on the top of each semicircular barrel cover (3).

3. The environmental control device for soy sauce koji making according to claim 2, characterized in that: A discharge pipe (22) is installed at the bottom of the production barrel (2), a discharge pipe valve (220) is installed on the discharge pipe (22), and the discharge pipe (22) extends to the bottom of the mounting platform (1).

4. The environmental control device for soy sauce koji making according to claim 3, characterized in that: A filter cotton (41) is installed inside the gas filter box (4), and a filter net (40) is installed above and below the filter cotton (41).

5. The environmental control device for soy sauce koji making according to claim 4, characterized in that: A protective net (42) is installed at the air inlet of a gas filter box (4) in which an electric heating net (9) is installed, and the protective net (42) is made of metal.

6. The environmental control device for soy sauce koji making according to claim 5, characterized in that: A support leg (8) is fixedly mounted at each of the four corners of the bottom of the mounting platform (1), and a water tank (6) for supplying water to the humidifier (5) is provided below the mounting platform (1).

7. The environmental control device for soy sauce koji making according to claim 6, characterized in that: A conical bin is provided at the bottom of the production barrel (2), and the bottom of the conical bin points to the top pipe opening of the discharge pipe (22).

8. The environmental control device for soy sauce koji making according to claim 7, characterized in that: The two gas filter boxes (4) are connected to the top of the production barrel (2) through a gas delivery pipe (7) which is a three-way pipe, and the part connected to the production barrel (2) is equipped with a vacuum pump (70), and the part connected to the gas filter box (4) is equipped with a solenoid valve (71).

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